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Season the chicken with paprika, cumin, salt, black pepper, turmeric, and garlic powder (optional). Rub the chicken to make sure it is coated well with seasoning.
In a pan, drizzle in oil and turn the heat to medium-high. Place the chicken skin side facing down first, and pan-fry for 4 minutes on each side. Remove and set aside on a plate.
Add shallots and minced garlic into the pan. Saute for another 1-2 minutes or until fragrant.
Next, add the rice and mix well. Make sure the rice soaks up all the chicken juices and oil.
Turn the heat to medium; place the chicken on the rice, and pour in chicken stock or water. Cover and cook for 20-25 minutes or until all the liquids are absorbed into the rice.
In the meantime, mix dark soy sauce, sugar, sesame seeds, and black pepper.
Optional: before serving, turn the heat up to medium-high, drizzle on the sauce, and mix everything, so the rice gets crispy on the bottom.